Pasta with Creamy Mushroom and Leek Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g pasta (e.. Farfalle or Fusilli)
- Salt water
- 500 g mushrooms, fresh
- 1 leek
- 1 onion (s), red
- 75 g bacon, lean, diced
- 1 cup brunch paprika hot peppers (200 g)
- 2 tablespoon flour
- 250 ml white wine
- 150 ml water
- 2 teaspoons vegetable stock, instant
- 1 teaspoon rosemary, fresher, finely chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and clean the leek and cut into rings. Remove dirt from the mushrooms (if necessary) and quarter them. Finely chop the onion.
- Fry the leek rings, diced onions and bacon in a coated pan without adding any fat. After about 5 minutes add the quartered mushrooms and fry for another 5 minutes. In the meantime, bring the salted water to the boil and cook the pasta through.
- Dust the mushroom and leek vegetables with 2 tablespoons of flour, deglaze with water and white wine and stir well so that there are no lumps. Cover and let simmer for about 10 minutes.
- Now season with vegetable stock, chopped rosemary needles, pepper and possibly salt. Stir in the brunch and let it warm up briefly. Pour the sauce over the pasta and serve.
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